Creamy Chicken with Wild Rice and Mushrooms
User Reviews
3.6
Creamy Chicken with Wild Rice and Mushrooms
Description
Creamy Chicken with Wild Rice and Mushrooms features bone-in, skin-on chicken thighs that are first browned in butter and olive oil, then baked until fully cooked. The skillet sauce layers flavor by sauteing shallots and a mix of shiitake and cremini mushrooms with fresh thyme, then deglazing with Marsala wine. A roux built from butter and Wondra flour thickens a combination of stock and heavy cream into a smooth, velvety sauce that coats the chicken and mushrooms. The accompanying cooked wild rice adds nutty texture and absorbs the sauce well.
The dish combines robust earthiness from the mushrooms and herbs with the richness of cream and butter, yielding a luscious sauce that complements the tender chicken. The skin on the thighs adds a subtle crispness if rested briefly before serving. The wild rice provides a chewy contrast, balancing the creamy elements.
This meal suits dinner occasions where a hearty but refined chicken plate is desired. The wine and herb-infused sauce enhances the meaty flavor profile, making it suitable for pairing with simple green vegetables or a fresh salad.
Ingredients
- 8 chicken thighs bone in, skin on
- salt fresh cracked
- black pepper fresh cracked
- 2 Tbsp unsalted butter divided
- 3 Tbsp olive oil divided
- 2 shallot large, finely minced
- 8 ounces mushroom sliced, types: shiitake and cremini suggested
- 2 Tbsp thyme fresh leaves plus more for garnish
- 1/2 cup marsala wine
- 1 Tbsp wondra flour brand name
- 1 cup chicken broth or beef broth or stock
- 1/2 cup heavy cream
- 1 1/2 cups wild rice cooked
garnish
- thyme fresh leaves
Instructions
- Set the oven to 400F
- Season the thighs on both sides with salt and pepper.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium high heat and brown the thighs, skin side down first, for about 3 minutes per side. Remove to a baking sheet.
- Bake the chicken for about 20 minutes, or until the chicken is fully cooked. Set aside.
- Drain off any excess fat from the skillet, leaving a little behind in the pan. Saute the shallots for 3-5 minutes, until softened. Add the mushrooms and thyme leaves to the pan and continue sauteing for another 5 minutes, until the mushrooms have released their moisture and softened. Add the Marsala wine to the pan and bring up to a simmer. Remove the shallots and mushrooms to a plate and set aside.
- Melt the remaining butter in the pan and add the flour, stir to combine and cook for 1 minute, stirring constantly. Add the stock to the pan and whisk to combine. Add the cream and stir while the mixture comes up to a simmer. Taste the sauce to adjust the seasonings.
- Put the mushrooms back into the skillet, along with the wild rice. Bring everything up to a simmer. Nestle the chicken thighs into the sauce, and heat until the chicken is warmed through. Serve garnished with more fresh thyme.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 696 kcal
% Daily Value*
| Calories | 696kcal | 35% |
| Carbohydrates | 18g | 6% |
| Protein | 36g | 72% |
| Fat | 51g | 78% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 227mg | 76% |
| Sodium | 220mg | 9% |
| Potassium | 661mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 561IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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